Hazelnut, Sun-dried Tomato and Fresh Herb Paté

Yield: Makes about 2 1/2 cups

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

This rich paté is a wonderful companion to croutons, crackers and Mediterranean flavored dishes. Store up to 1 week refrigerated. This also freezes well.

Ingredients

Preparation

Toast the hazelnuts in the oven at 250° F for 20 to 30 minutes or until fragrant. Let cool. Remove loose skin from the nuts.

Soak the sun-dried tomatoes in 1 cup hot water for half an hour. Strain and chop the tomatoes. Reserve the soaking water.

In a food processor, combine tomatoes, herbs, garlic, olive oil and half the reserved soaking water. Pulse until blended. Add hazelnuts and pulse until nuts are roughly ground.

Recipe by Birgitte Antonsen, PCC Cooks instructor

More about: hazelnuts, spreads

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